Get ready for the holidays with these easy gluten free gingerbread cheesecake bars! These bars are creamy and delicious. I layered gingerbread cheesecake on top of plain cheesecake on a graham cracker crust.
It has been ages since I have made gluten free cheesecake bars! You will remember the gluten free brownie cheesecake bars with Butterfinger that I did last year. Those are still a family favorite!! Another favorite are these mini gluten free peanut butter chocolate cheesecakes!
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Instead of making the whole gluten free cheesecake gluten free, I layered the different cheesecake flavors. It certainly makes these gluten free cheesecake bars pretty!!
If you love cheesecake as much as we do, try this gluten free pumpkin cheesecake recipe.
Why these creamy bars are so good:
- This creamy, delicious gluten-free gingerbread bar recipe is easy to make.
- It is full of holiday flavors, and you can make it as bars or one large round cheesecake.
- To control the fat level, you can use full-fat or reduced-fat cream cheese!
Allergen Information:
These homemade gingerbread cheesecake bars are gluten-free, soy-free, nut-free, and oat-free.
Easy Swaps:
There are so many ways to vary these gluten free cheesecake bars!
- Instead of gingerbread, swirl some cranberry sauce for a beautiful, bright swirl in your gluten free cheesecake.
- Feel free to make a whole cheesecake in a springform pan!
- Try using gluten free gingersnaps instead of gluten free graham crackers for the crust.
- Add a chocolate drizzle!
Step-By-Step Photos and Directions:
Step 1: Put the softened cream cheese into a stand mixer with a whisk or paddle attachment, and mix. (You can also use an electric mixer to whip the butter and cream cheese.
Step 2: Add the rest of the ingredients and mix until whipped. Take half of the cream cheese mixture and put it into another bowl.
Step 3: Take one of the bowls of cream cheese mixture and add the molasses and gingerbread spice.
Step 4: Whisk to blend the gingerbread cheesecake layer.
Step 5: Put the graham crackers into a bag and crush them into crumbs. You can also do this in a food processor. Add the melted butter.
Step 6: Press the crust into a greased 8×8 pan. I like to use this gluten-free baking spray. (*Note that PAM Baking Spray is NOT gluten free!)
Step 7: Pour the plain cheesecake mixture over the bread crumbs.
Step 8: Spread the gingerbread layer over the plain cheesecake layer. Bake at 350º F for 30 minutes. Note if your cake pan is taller, you may need to bake the cheesecake longer.
Gluten Free Crust Options:
There are several gluten free graham crackers on the market that make a delicious crust for this cheesecake. I used Schar Honeygrams, but I also like:
- S’moreables
- Pamela’s Honeygrams
- Schar Honeygrams
- Gluten-free Oreos
More Holiday Recipes to Try:
- Gluten Free Eggnog Skinny Cheesecakes
- Gluten Free Ginger Cookies
- Gluten Free Eggnog Cupcakes
- Gluten Free Gingerbread Linzer Cookies
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Gingerbread Cheesecake Bars
Equipment
- 8×8 pan
Ingredients
- 16 ounces cream cheese * see note
- 2 large eggs
- 14 ounces condensed milk not evaporated
- 1 teaspoon pure vanilla extract
- 2 tablespoons gluten free flour blend * see note
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- 2 tablespoons molasses
Crust
- 1 ½ cups gluten free graham crackers * see note
- 4 tablespoons butter
Instructions
- Preheat the oven to 300º F. Spray coconut oil in an 8×8 pan
- In a mixer, add room temperature cream cheese, eggs, gluten free flour, and condensed milk. Mix on medium speed until creamy.
- Pour half of the cheesecake mixture into a separate bowl. Add the spices and molasses and mix.
- Put gluten free graham crackers in a plastic bag. Seal the bag and use a rolling pin to crush the crackers into crumbs.
- Pour the gluten free graham cracker crumbs into a bowl and add melted butter. Mix well.
- Add the crumb mixture to the 8×8 baking dish.
- Pour the plain cheesecake mixture over the crumb mixture. Spread it out to cover the bottom of the pan.
- Next, pour on the gingerbread cheesecake layer. Spread to coat the plain cheesecake mixture.
- Bake for 30 minutes until done.
- Allow to cool, then slice carefully.
Video
Notes
- Any gluten free flour blend should work in this recipe.
- You can use full-fat or low-fat cream cheese, I chose to use low-fat, which is why you see some lumps. For some reason low-fat doesn’t get quite as whipped finely.
- My favorite gluten free graham crackers are by Pamela’s and Schar. Smoreables are okay, but very hard and they do not smush as well for the crust.
- You can use regular or blackstrap molasses.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Do you mean sweetened condensed milk or evaporated milk? You just say “condensed”
Hi Victoria, it is condensed milk. I will clarify in the recipe. Thank you!
Do these have to be refrigerated after they are made.
Hi Suzanne, they do need to be refrigerated because of the cheese. Have a wonderful holiday.